Thermelmix - Independent Consultant
Ingredients
4 portion(s)
- 2 --- red capsicums
- 1 tbsp Vegetable Stock ECB
- 3 tbsp lemon juice
- 1/4 cup Nutritional Yeast
- 1/2 cup Pine nuts, Optional (will make creamy consistency)
- 3 cloves garlic
- 1 tsp Dried chilli, Adjust to preference
- 8 --- fresh basil leaves
-
6
30min
Preparation 30minBaking/Cooking -
7
easy
Preparation -
8
Recipe is created forTM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe's preparation
-
Cut capsicum into quarters and roast shinny side up until skin starts to bubble and small burn patches appear (no larger than a 5 cent piece)
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Cook 3 min/Varoma temp/speed 1
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Place all ingredients into mixing bowl 2min/speed 9
Tip
Place left over sauce into an ice cube tray and freeze to save as ready to use sauce
Inspired by //thevegan8.com/2014/03/04/creamy-red-pepper-sauce-with-fresh-basil/
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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